Indulge in the flavors of fall with this Gluten Free Starbucks Pumpkin Bread recipe! It’s easy to make and incredibly moist, fluffy, and packed with pumpkin spice goodness.
Why You’ll Love This Recipe:
This gluten-free pumpkin bread is the perfect autumn treat!
It comes together in just one bowl in less than an hour.
With a blend of almond and coconut flour, it has that perfect bread-like texture.
Moist, fluffy, and bursting with fall spices like cinnamon and pumpkin pie spice.
Uses a full can of pumpkin, so no leftovers go to waste!
Ideal for meal prep, ensuring you have a healthy breakfast option ready all week.
Tips And Tricks:
Ensure all wet ingredients are thoroughly mixed before adding the dry ones.
Grease your loaf pan well or line it with parchment paper to prevent sticking.
Baking times may vary, so use a toothpick inserted in the center to check for doneness. It should come out clean.
If the loaf seems too moist, it needs more baking time.
Frequently Asked Questions:
Why didn’t my loaf rise?
Since this is a gluten-free recipe without wheat, it won’t rise as much as traditional loaves. But it will still be delicious!
How long will this loaf last?
Store it in the fridge for up to 5 days or freeze for up to 60 days.
Can I make these into muffins?
Absolutely! Just adjust the baking time to about 30 minutes.
Gluten Free Starbucks Pumpkin Bread
Ingredients
- 1 can pumpkin puree 15 oz
- 1/2 cup almond butter
- 2 eggs or flax eggs
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1.5 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 2/3 cup coconut sugar or brown sugar
- 1/2 tsp sea salt
- Pepitas for topping about 1/4 cup
Instructions
- Preheat the oven to 350F. Lightly grease a loaf pan and line it with parchment paper.
- In a large bowl, mix pumpkin, almond butter, coconut sugar, eggs, and vanilla extract until well combined.
- Add almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and sea salt. Stir until just combined.
- Pour the batter into the prepared loaf pan, top with pepitas, and gently press down.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool for 20 minutes before slicing. Enjoy warm with butter or as desired.
Notes
- Store pumpkin bread in an airtight container on the counter or in the refrigerator for 3-5 days.
- Ensure all wet ingredients are fully mixed before adding dry ingredients.
- Grease the loaf pan well or line it with parchment paper to prevent sticking.
- Use a toothpick to check for doneness; it should come out clean when inserted into the center.
- If the loaf is too moist, bake it longer.